So for tangy week, I thought I'd try something that I thought sounded gross the first time I read it; chocolate mayonnaise cake. The picture in the cookbook is a chocolate cake with white icing and decorated with nuts. My first thoughts were, "Oh my gawd, this is a chocolate cake with mayonnaise icing!!".... but this was not the case. The mayonnaise is used inside the cake instead of using eggs.

My mother, aunty and I sat down to have a taste test. Because we all knew there was mayonnaise inside the cake, we could taste it. I fed a slice to my dad without telling him anything. After he finished it I asked him how the cake was. He said it was alright, and seemed pleased with what he had just eaten. I then followed up with the question: "Could you taste the mayonnaise?"..... surprised he said "MAYONNAISE?!?!.....*pause*.... nup..."

I don't think I'd make this one again unless I REALLY wanted chocolate cake and didn't have any eggs. Once you get over the mayonnaise taste within the first bite, it's really just like a chocolate cake. But let me tell you, the only substitute for eggs.... is eggs.

*NB. I did use whole egg mayonnaise, not cheap or tangy mayo you'd put in your salad roll.

Chocolate Mayonnaise CakeValli Little

Get your hands on:

1 2/3 cups (250g) self-raising flour

60g cocoa powder

1/4 teaspoon baking powder

200g caster sugar

3/4 cup (225g) whole-egg mayonnaise

3 teaspoons vanilla extract

100g unsalted butter, softened

100g cream cheese

1 2/3 cups (250g) pure icing sugar, sifted

1 shot (30ml) Kahlua (or other coffee liqueur)

Hazelnuts half-dipped in melted chocolate, to decorate

1. Preheat the oven to 180°C. Grease and line the base of a 23cm springform cake pan.

2. Place the flour, cocoa, baking powder, caster sugar, mayonnaise and 2 teaspoon of the vanilla in the bowl of an electric mixer with 200ml warm water and beat for 2-3 minutes until smooth. Spread into the prepared pan and bake for40 minutes or until a skewer inserted in the centre comes out clean. Cool completely.

3. Meanwhile, make the icing. Process the butter, cream cheese, icing sugar, remaining 1 teaspoon of vanilla and Kahlua in a food processor until smooth. Spread over the cooled cake and decorate with nuts.

This is, without a doubt, the best interpretation of the theme "tangy" I've seen yet. Bravo for wearing your thinking cap! Bit of a shame that it didn't taste entirely splendiferous, but not to worry - it looks awesome!

i don't celebrate easter..but its a great excuse to make things with cute lil duckies and eggs!super adorable on the cake btw!!!this is a first, though.i usually only take my mayo with my salads, eggs and sandwiches.sounds rather interesting!

See, if I was going to make something like this, I'd use the tangy "store bought" flavoured mayonaisse. IF you're going to do weird things to your food you should embrace it wholeheartedly (and be prepared to throw it out if you/it fails!) That said, it probably isn't a nice thing to do to your extended family, so good call!

When I saw this post I absolutely thought it was going to be one of those savoury dishes masquerading as sweet, like a pink shepherd's pie that looks like a cupcake or something like that. I don't quite get it - why would anyone have mayo but not eggs?!

Good on you for giving it a go! At least you know there is no substitute for eggs! :)

P.S. Not sure if you got my email, but if you want your recipe included in the weekly round ups, could you please send me an email with the Cookbook Challenge week & theme, the link and the recipe name? Thanks heaps! Have included your recipe for this theme.